Description

These Crispy Poblano Chicken Tacos with Avocado-Jalapeño Salsa combine tender shredded chicken cooked with smoky poblano peppers and spices, layered with melted Monterey jack cheese in warm corn tortillas. A creamy and mildly spicy avocado-jalapeño salsa adds freshness and zest, making these tacos a perfect flavorful and satisfying meal.

Ingredients

Units Scale

For the Chicken Tacos:

1 1/2 lbs. boneless skinless chicken thighs
2 Tbsp olive oil
1 1/2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
2 Tbsp cilantro, chopped (leaves & stems)
2 poblano peppers, deseeded & diced
1 small white onion, thinly sliced
6-8 corn tortillas
2 cups shredded Monterey jack cheese
Shredded lettuce, for serving
Lime wedges, for serving

For the Avocado-Jalapeño Salsa:

1 large avocado
1 medium jalapeño, deseeded & roughly chopped*
1/2 cup water
1/4 cup cilantro, chopped (leaves & stems)
1 Tbsp white vinegar
1 tsp salt

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Instructions

Make the salsa: Add the avocado, jalapeño, water, cilantro, white vinegar, and salt to a food processor and blend until smooth. Cover and store in the refrigerator until ready to serve.
Cook the chicken: Preheat the oven to 400°F (200°C) and spray a baking dish with cooking spray. In a large bowl, toss chicken thighs with olive oil, chili powder, cumin, smoked paprika, salt, black pepper, garlic, cilantro, diced poblano peppers, and sliced onion until fully coated. Spread the chicken and vegetables evenly in the baking dish. Bake for 20-22 minutes or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. Use two large forks to shred the chicken and mix it with the vegetables in the dish.
Prepare the tortillas: Increase the oven temperature to 425°F (220°C) and line a large baking pan with parchment paper. Lay the tortillas out on the pan and spray them lightly with cooking spray. Flip them over and bake for 2-3 minutes until soft enough to fold.
Assemble the tacos: Remove the pan from the oven. On one half of each tortilla, layer some shredded cheese, the shredded chicken mixture, and a little more cheese. Fold the other half of the tortilla over the filling and gently press down to seal.
Bake the tacos: Return the tacos to the oven and bake for 15-17 minutes until the cheese melts and the tortillas become crispy.
Serve: Serve the crispy chicken tacos immediately with shredded lettuce, lime wedges, and the chilled avocado-jalapeño salsa.

Notes

Leave the seeds in the jalapeño if you prefer your salsa extra spicy.
The chicken is best baked spread out to ensure even cooking and tender vegetables.
Be careful not to over-bake the tortillas during the softening step to prevent them from becoming too crisp to fold.
Use fresh cilantro for best flavor in both the chicken mixture and salsa.

Nutrition

Serving Size: 1 taco (approx.)
Calories: 380
Sugar: 3g
Sodium: 680mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 28g
Cholesterol: 85mg